- Submitted by Dahlia
(Sago Vathal, Sabudana Vadagam, Javarisi Vadam, Sabudana Papad)
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Last summer, my building friend H offered to teach us all vadam making. Three of us friends were quite excited and went to learn from her. In our place, it is not common to make vadams. So this idea was quite exciting. The first vadam that she taught us was Javarisi Vadam. It is one of the basic one that is easy to prepare.
Vadams are sun-dried preparations that are usually made in South India during summer. Throughout the year, it is fried and enjoyed as a crunchy side-dish with rice whenever needed. It can also be had as a snack.
Recipe For Javvarisi Vadam
Preparation Time: 30 minutes
Cooking Time: 10 minutes
- Javvarisi (Sabudhana, Sago) - 1 cup
- Green chilies - 3 to 5
- Thick butte milk – 1/2 cup
- Lemon juice – from one big lemon
- Asafoetida - 2 pinches
- Salt - 1 tsp
- Water - 3 cups
- Wash the javvarisi and soak it overnight with enough water.
- In the morning, take the soaked javvarisi in a heavy bottomed vessel and about 3 cups of water. Cook together for 5-7 minutes till the javvarisi becomes transparent.
- Grind the green chilies to a paste. Switch off the flame and mix the green chili paste, salt and asafoetida with this.
- After it cools a bit, mix the buttermilk and lemon juice. Mix together nicely. Let this mix cool and come to room temperature.
- Now its ready for sun drying. Spread some plastic sheets in the terrace or any place where you get good sunlight.
- Take a tbsp of the prepared mix and put it on the sheet. Repeat with enough space in between.
- Let it sun-dry for the entire day. Depending on the amount of sun-light in your place, you may need to sun dry for 2-3 days. After it is completely dry, you can store them in an air tight container.
- Whenever you are ready to fry, drop in hot oil. You can see it bloom and become crunchy.
- Enjoy the javvarisi vadam with hot rice and some curry.
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